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air fryer wings recipe
Ash Tyrrell

Air Fryer Wings Recipe

When I first started making wings in my air fryer, I had no idea they’d become a weekly thing in my kitchen. There’s something magical about how crispy they get without deep frying—and honestly,
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Prep Time 5 minutes
Cook Time 18 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • Cooking spray – to keep wings from sticking and promote even browning.
  • 1 pound chicken wings split into flats and drummettes – ensure they’re fresh or fully thawed; splitting helps them crisp up better.
  • 1 tablespoon olive oil – helps seasonings adhere and encourages crisp skin.
  • ½ teaspoon paprika – adds color and a warm smoky flavor.
  • ½ teaspoon garlic powder – for savory depth without overpowering.
  • Salt and pepper to taste – brings out the natural flavor of the chicken.
  • Chopped parsley for serving – fresh garnish brightens the dish.
  • Ranch dressing for serving – cool, creamy dip balances the crispy wings.

Method
 

  1. Preheat your air fryer to 380 °F. Spritz the basket lightly with cooking spray—this prevents sticking and encourages that golden crust. While it preheats, pat your chicken wings dry with paper towels; removing moisture is crucial for crispiness.
  2. In a mixing bowl, toss the wings with olive oil, paprika, garlic powder, salt, and pepper. The oil acts like glue for the spices, and paprika gives the wings a rich color. Ensure each wing is completely coated—this helps the flavors stick.
  3. Arrange the wings in the air fryer basket so they’re not touching, allowing air to circulate. Cook them at 380 °F for 10 minutes. This initial phase starts cooking gently, rendering some fat and ensuring the meat cooks thoroughly without burning.
  4. After 10 minutes, increase the air fryer temperature to 400 °F and continue cooking for another 6–8 minutes, flipping the wings halfway. This high-heat blast crisps the skin and locks in juiciness, giving you that signature crunch
  5. Once they’re golden and juicy, transfer wings to a plate and let them rest for a couple of minutes. Sprinkle with chopped parsley for a fresh look and flavor boost. Serve with ranch dressing on the side for dipping.